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    You are in: Home / Recipes / Scalloped Rhubarb Recipe
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    Scalloped Rhubarb

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 04, 2012

      Just realized that I hadn't rated this-have made it 3 times in the last year. Have made it twice with apple juice and once with the cassis. We liked the juice much better, which is surprising, since I love adding booze to most food-makes everything taste better. It's really a different, tasty way to serve rhubarb, and I like that it can be readied in advance. Also realized that this same person posted the Silver Palate Stuffing/Dressing recipe that I absolutely love. Thanks for the great recipes-they are both in my celebration files!

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    • on December 04, 2006

      This was delicious....I always like fruit in a recipe I did use frozen rhubarb that measured 8 cups before freezing, drained all the juices in a colander and used as per the recipe. Also used large half brown sugar and small half white sugar. Prepared it the night before, without the apple juice and let sit in the fridge. Baked it at the potluck as per the recipe. The response wasterrific and I will definitely use this recipe again, but I will try with the Spenda half brown sugar instead of pure sugar.

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    Nutritional Facts for Scalloped Rhubarb

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 521.6
     
    Calories from Fat 197
    37%
    Total Fat 21.9 g
    33%
    Saturated Fat 10.3 g
    51%
    Cholesterol 40.7 mg
    13%
    Sodium 7.9 mg
    0%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 2.7 g
    11%
    Sugars 27.1 g
    108%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    cornbread stuffing mix

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